Miso broth is easy to prepare. It tastes delicious either sipped as warm broth or can be used as a base for soups or even sipped .
What is Miso
Miso is a popular Japanese paste created from fermented blend of soybeans, salt (lots of it) and kōji (Aspergillus oryzae fungus).
Types of Miso
There are three kinds of miso— white, yellow, and red.
White (Shiro Miso)–the mildest type of miso. It is aged for only a few weeks.
Yellow (Shinshu Miso)–a little stronger than white miso. It is aged longer than a few weeks.
Red miso (Miso)–the strongest miso. It is also the saltiest miso. It is aged for at least one year.
How to Store Miso Paste and Miso Broth
Miso paste can be stored in the fridge for a long time as long as it’s kept in an airtight container. It will dry out otherwise.
Since I don’t like extra containers taking up space in my fridge, I freeze it in 1 Tablespoon increments in an ice cube tray.
Once frozen, I pop the frozen miso cubes into a freezer bag to be used when I make my next batch of broth.
As for storing the broth, it stores easily in the freezer for several months or in the fridge for about a week.
How to Make Miso Broth
- Combine kelp granules, miso paste, and water in a blender. Blend until the miso dissolves completely.
- Warm the broth on low heat in a stock pot until the kelp granules soften.
Recipes using Miso Broth
- 1 teaspoon kelp granules
- 4 Tablespoons yellow miso paste (or white miso for a lighter flavor)
- 8 cups water (2 quarts)
- COMBINE all ingredients in a blender. BLEND until the miso dissolves completely.
- WARM broth in a stock pot on low heat to be used for soup recipe or to drink as a warm broth.